Broiled Scallops With Parmesan

A quick 25-minute recipe, they are great as an appetizer, or you could serve more of them per person as a main course with a side dish. Scallops are one of my favorite kinds of seafood, and I especially like this easy recipe. It’s very simple to make, and it tastes absolutely wonderful. The recipe that I make most often is baked scallops. But when I want something truly easy and fast, this one is the answer. It doesn’t hurt, of course, that my entire family loves it!

Ingredients

You’ll only need a few simple ingredients to make this tasty scallop recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it ideal for cooking. Grated Parmesan: Make sure you use finely grated cheese and not coarsely shredded. To season: I use kosher salt, black pepper, garlic powder, and cayenne pepper. Melted butter: I love using creamy European butter (Kerrygold is my favorite brand), but any butter will work. You can use unsalted or salted butter. Extra-large sea scallops: This recipe is not suitable for small bay scallops.

Instructions

Broiling scallops is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

In a shallow bowl, mix the grated parmesan with salt, pepper, garlic powder, and cayenne pepper.Place the melted butter in another shallow bowl.Rinse the scallops and pat them dry with paper towels.Dip each scallop in the melted butter, then dredge it in the parmesan mixture, turning to coat.Place the coated scallops on a greased roasting rack. Lightly spray them with avocado oil.Broil, 6 inches from the heating element (not directly under), until the cheese is golden brown and the scallops are cooked through. This should take 6-10 minutes, depending on their size.Serve immediately.

Expert tip

How do you know when scallops are done? Much like shrimp, you can tell by simply looking at them. When cooked through, scallops are no longer translucent. They become opaque. And since we’re broiling them, their tops should become browned.

Frequently asked questions

Variations

I usually make this recipe exactly as written. If you’d like to make changes, the best way to vary this recipe is to experiment with the spices you use. You could try chili powder, ground cumin, smoked paprika, and onion powder.

Serving suggestions

You can obviously serve these scallops as an appetizer. But I actually often serve them as a main dish. When I do, I simply divide this recipe into two servings instead of four. I like to serve the scallops on top of one of the following:

Zucchini noodlesCreamed spinachMashed cauliflowerSpaghetti squash noodles

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them in the microwave, very gently, covered, on 50% power.

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